Today I have a wonderful treat for you: A guest post from one of my favorite blogs, Cafe Terra Blog. By day Terra is a food safety auditor who travels around the country checking up on kitchens from high end restaurants to jails. She has an amazing resource on her blog called the Food Safety Corner, where you can ask her any nagging questions you have, like at what temperature butter should be stored. And, of course, there’s also the amazing food on Terra’s blog. Watermelon Lime Sorbet, Gluten Free Ice Cream Sandwiches, Lime Posset with Strawberry Gelee – I swear every one of her recipes is better than the last! Today she’s sharing an inspiring recipe that I can’t wait to try. I’ll let Terra take it from here:
Hi everybody my name is Terra from CafeTerraBlog, a site where there is a recipe for everyone! I enjoy creating new recipes, and sharing old family favorites. If you have not had a chance to stop by my site, please come on over and say hi! When I was trying to decide what to make, I was inspired by a visit to a local farmers market. Who doesn’t like fresh AND local treats, right?
This recipe uses fresh corn, fresh strawberries, and even fresh mint. Whenever I make a recipe, I always think about ways you can change it up to make it perfect for you. You could use any fruit that is in season, and add in your favorite herb. This corn bread is versatile, and VERY fun!
- 2 cups corn flour
- 1 cup all purpose flour
- ½ cup pure cane sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 cups almond milk
- 2 eggs
- 1 stick butter, melted
- 2 cups strawberries, roughly chopped
- 2 Tbsp mint, chopped finely
- 1 Tbsp jalapeno, diced
- 1 ear of corn taken off cob
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9 x 9 pan, or you could use a large cast iron pan.
- In a medium bowl, mix together corn flour, all purpose flour, salt, baking powder, and baking soda.
- In a separate medium bowl, mix in sugar, almond milk, eggs, and melted butter. Pour wet ingredients into flour mixture and mix well. Add in strawberries, corn, mint, and jalapenos.
- Pour in pan, and bake for 25-30 minutes depending on oven.
Thank you so much Katherine for asking me to guest blog at your lovely site! I hope you are having a wonderful Summer, and your trip to the U.S. was fantastic! Your photography always inspires me, I am so honored you had me guest blog.
12 thoughts on “Guest Post: Strawberry Mint Corn Bread from Cafe Terra”
What a great looking corn bread, I love the sound of strawberry with mint here!
Gorgeous!!! Loved the bread!!!
Major dessert going on here! Luv it…just put me some ice cream on it! Yummmmm! Brilliant! xo
Strawberry mint cornbread? Who comes up with this wacky stuff… Terra. 🙂 It sounds delicious and something that would make my lips curl into a smile.
This looks delicious! What would you recommend serving this with?
Great combo of flavors! I’ve never made corn bread with either strawberries or mint, but this sounds terrific. Really creative – thanks.
This corn bread looks simply fantastic! I love Terra’s blog, thank you for featuring her my friend 😀
Choc Chip Uru
Now that’s one scrumptious looking corn bread! Love the strawberries in it!
This is the most creative cornbread I’ve ever seen and I’ve seen A LOT of cornbread recipes! I love the idea of strawberry and mint. Sounds so good! Nice to meet you Terra. Headed over to check out your blog!
Whoops! I just discovered your blog last week! I’ve already made that wonderful watermelon lime sorbet! 🙂
2 of my top favorite bloggers collaborating for a guest post… What a wonderful day!! Thanks Katherine for having Terra here, isn’t she a darling and a great baker too?
Terra, love that u added cane sugar, almond milk and even jalapenos! Gosh I have to try that out!
Yesterday I saw a cornbread muffins with cherries and I was pleasantly surprised and now cornbread with strawberries! Wow ideas are endless! I’ve never seen or had cornbread with fruits but definitely would love to try! I love Terra’s blog too, and so happy to see her here!!
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